Name: Easy Rotisserie Chicken Broccoli Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 lb penne pasta; 1 whole rotisserie chicken (3-4 lbs), shredded (about 4 cups meat); 4 cups broccoli florets (fresh or frozen); 2 tbsp olive oil; 3 cloves garlic, minced fine; 1 medium yellow onion, diced small; 2 tbsp butter; 1 cup heavy cream; 1/2 cup chicken broth (low-sodium); 1 cup Parmesan cheese, freshly grated; 1/2 cup mozzarella cheese (whole milk), shredded; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes (optional)

Rotisserie Chicken Broccoli Pasta is more than just a weeknight dinner; it’s a culinary hug that brings families together around the table. We all love it for its incredible simplicity, yet it delivers a symphony of flavors and textures that feels both comforting and satisfying. Imagin extracte tender, juicy shreds of pre-cooked rotisserie chicken, infused with a subtle smoky aroma, mingling with vibrant, crisp-tender broccoli florets. This dish is a masterclass in using convenient ingredients to create something truly special, proving that delicious doesn’t have to mean time-consuming. What sets this Rotisserie Chicken Broccoli Pasta apart is its incredible versatility. It’s a blank canvas for your favorite creamy or zesty sauce, a delightful way to incorporate healthy greens, and a fantastic way to transform leftover chicken into a brand-new, mouthwatering meal. Get ready to discover your new go-to recipe for busy evenings and even weekend gatherings!

Ingredients:

1 lb penne pasta
1 whole rotisserie chicken (3-4 lbs), shredded (about 4 cups meat)
4 cups broccoli florets (fresh or frozen)
2 tbsp olive oil
3 cloves garlic, minced fine
1 medium yellow onion, diced small
2 tbsp butter
1 cup heavy cream
1/2 cup chicken broth (low-sodium)
1 cup Parmesan cheese, freshly grated
1/2 cup mozzarella cheese (whole milk), shredded
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes (optional)

Cooking the Pasta

First things first, we need to get our pasta cooked to al dente perfection. Grab a large pot and fill it generously with water. Add a good pinch of salt to the water – this is crucial for flavoring the pasta from the inside out. Bring the water to a rolling boil over high heat. Once boiling, carefully add the 1 lb of penne pasta. Stir the pasta occasionally as it cooks to prevent it from sticking together. Follow the package directions for cooking time, but generally, penne takes about 10-12 minutes. You want it to be tender but still have a slight bite. While the pasta is cooking, you can prepare your broccoli. If you are using fresh broccoli, make sure the florets are bite-sized. If using frozen, you can add them directly to the boiling pasta water during the last 3-4 minutes of cooking to blanch them. This saves you a pot and ensures perfectly tender-crisp broccoli.

Sautéing the Aromatics

Now, let’s build the base of our creamy sauce. In a large skillet or Dutch oven, heat the 2 tbsp of olive oil over medium heat. Once the oil is shimmering, add the 1 medium yellow onion, which you’ve diced small. We want to sauté the onion until it becomes translucent and begin extracts to soften, which usually takes about 5-7 minutes. This process gently sweetens the onion and adds a wonderful depth of flavor to the dish. Next, add the 3 cloves of garlic, minced fine, to the skillet. Be careful not to burn the garlic; it cooks very quickly. Sauté for just about 30-60 seconds until it’s fragrant. Adding garlic later than the onions prevents it from becoming bitter.

Creating the Creamy Sauce

With our aromatics softened, it’s time to make the luscious sauce. Add the 2 tbsp of butter to the skillet with the onions and garlic. Let it melt completely, then stir it into the sautéed vegetables. Pour in the 1/2 cup of low-sodium chicken broth and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. This deglazing action incorporates all those delicious flavors into our sauce. Now, pour in the 1 cup of heavy cream. Bring the mixture to a gentle simmer and let it cook for about 3-5 minutes, stirring occasionally, untgin extractit begins to thicken slightly. You’re looking for a consistency that coats the back of a spoon. Stir in the 1 tsp of Italian seasoning and 1/2 tsp of garlic powder. If you like a little heat, now is the time to add the 1/4 tsp of red pepper flakes.

Combining All the Goodness

We’re nearing the finish line! Once the pasta and broccoli are cooked, drain them thoroughly. Return the drained pasta and blanched broccoli florgin extract to their original pot or add them directly to the skillet with the sauce if it’s large enough. Add the 4 cups of shredded rotisserie chicken meat to the pot. Pour the thickened cream sauce over the pasta, chicken, and broccoli. Gently toss everything together using tongs or a large spoon, ensuring that every piece of pasta and broccoli is coated in that rich, creamy sauce. The residual heat from the pasta and broccoli will help the sauce meld beautifully with the other ingredients. Make sure the chicken is heated through.

Melting the Cheeses

The final touch that elevates this dish from delicious to absolutely divine is the cheese. Add the 1 cup of freshly grated Parmesan cheese and the 1/2 cup of shredded whole milk mozzarella cheese to the pot. Continue to toss everything gently. The heat from the sauce will melt the cheeses, creating a wonderfully gooey and cheesy coating that binds all the ingredients together. Keep stirring and tossing until the cheeses are fully melted and integrated into the sauce, creating a smooth and decadent finish. Taste your Rotisserie Chicken Broccoli Pasta and adjust seasoning if necessary. You might want a little more salt or pepper, depending on your preference and the saltiness of your rotisserie chicken. Serve immediately, garnished with extra Parmesan if desired.

Conclusion:

Congratulations, you’ve mastered the art of making the delicious Rotisserie Chicken Broccoli Pasta! This recipe truly shines with its simplicity and incredible flavor. The tender, savory rotisserie chicken, perfectly cooked broccoli, and creamy, cheesy pasta create a harmonious dish that’s both comforting and satisfying. It’s the perfect weeknight meal that feels special enough for guests, yet is straightforward enough for any home cook. We hope you enjoy this versatile Rotisserie Chicken Broccoli Pasta as much as we do!

For serving, consider pairing it with a crisp green salad and some crusty garlic bread to soak up any extra sauce. It’s also wonderful served as is, letting the flavors of the Rotisserie Chicken Broccoli Pasta take center stage.

Don’t be afraid to experiment with variations! You can add other vegetables like bell peppers or mushrooms, swap out the cheese for cheddar or Monterey Jack, or even add a pinch of red pepper flakes for a little heat. The possibilities are endless!

FAQs for Rotisserie Chicken Broccoli Pasta:

Q1: Can I make this Rotisserie Chicken Broccoli Pasta ahead of time?

Yes, you can! You can prepare the components ahead of time and assemble and bake just before serving. Alternatively, you can fully bake the Rotisserie Chicken Broccoli Pasta and reheat it gently on the stovetop or in the oven. You might need to add a splash of milk or cream when reheating to restore its creamy consistency.

Q2: What kind of rotisserie chicken works best for this recipe?

Any pre-cooked rotisserie chicken from the grocery store will work wonderfully. You can also use leftover roasted chicken. Just be sure to shred or dice it into bite-sized pieces before adding it to the pasta.

Q3: How can I make the Rotisserie Chicken Broccoli Pasta healthier?

To make this Rotisserie Chicken Broccoli Pasta healthier, consider using whole wheat pasta, adding more vegetables like spinach or peas, and using a lighter cheese or a reduced-fat cream sauce. You can also use Greek yogurt or pureed cauliflower to create a creamier sauce with fewer calories.